ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Manage daily operations of restaurant Responsible for all training and execution of service Manage sanitation and cleanliness Coach praise and discipline staff as required Communicate with senior management on all aspects of operation Order and requisition all items as needed Meet requirements of regular attendance in order to effectively complete job responsibilities in a timely manner. Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

Effective communication and excellent time management. Define and solve practical problems and deal with a variety of situations in a calm, professional manner. Strong Interpersonal skills and strong math skills Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

2-3 years as a manager in a high volume quick service operation. High School Diploma or Culinary Degree is preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES

Servsafe certification required. Must be able to maintain appropriate Alcohol Awareness card

PHYSICAL DEMANDS

While performing the duties of this job, the team member is frequently standing and walking during duration of their shift. Must be able to lift/carry 25lbs. The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work performed consistently indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other electrical devices. The noise level in the work environment is usually moderate. Team Member may be exposed to odor and various temperature changes.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Share